E. J.'s Chocolate Peanut Butter Pie

Recipe Ingredients

		Crust-----
1		Graham cracker pie crust
		Filling layer-----
1		Sugar-free vanilla pudding*
2/3 cup	157ml	Nonfat dry milk powder
1 1/2 cups	355ml	Cold water
1/2 cup	99g / 3.5oz	Chunky peanut butter
		Filling layer-----
1		Sugar-free instant chocolate
		Pudding mix*
2/3 cup	157ml	Nonfat dry milk powder
1 1/4 cups	296ml	Cold water
		Topping-----
2 cups	474ml	Regular whipped topping

Recipe Instructions

*4 serving size

Filling Layer 1: Add dry milk powder to pudding mix. Add water and mix until smooth. Beat in peanut butter. Spread in bottom of pie shell.

Filling Layer 2: Use same bowl from layer 1 (no need to wash it). Add dry milk to pudding mix. Stir in water. Mix until smooth.

Pour on top of peanut butter layer. Topping: Spread on top of pie.

If desired, garnish with chocolate curls made from 1 oz. of chocolate bar or mini chocolate chips.

Chill before serving.

Source:
Cooking Light, Sept. 1995, page 137

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